Wednesday, July 3, 2013

I do not like sponge cake - I think it is dry. But there is a version - the butter sponge cake - which meets the high requirements of mine. When the sour cherries ripen we often bake this moist cake which is easy and quick to make and the children love it. Only need someone who can deal with the cherry pitting...Ingredients:

300 g butter, softened

300 g caster sugar

6 eggs

270 g plain flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 lemon zest

750 g pitted sour cherry (the more the better)

Directions:

Preheat oven to 180 °C. Grease and flour a big cake tin (approx 40 x 30cm) - or if you are a lazy one put baking paper in it.

In bowl, cream
together the butter and sugar until light and fluffy. Beat in the eggs,
one at a time. Combine the flour, baking powder, salt and lemon zest then stir into the batter. Spread the batter
evenly into the prepared tin and scatter the pitted sour cherry on the top of it.

Bake for 35-40 minutes
in the preheated oven (or until a skewer inserted into the centre comes out
clean). Cool in tin on a wire rack.